Party Wings With Cholula Butter

1. 1

   Place the drumettes in a large bowl, drizzle with enough olive oil to lightly coat, generously season with salt and pepper, and toss to combine.

2. 2

   Prepare a charcoal grill for two-zone cooking and build a medium-high fire, or heat a gas grill to high. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates clean, then carefully wipe with a lightly oiled towel again.

3. 3

   While the grill heats, in a separate bowl, stir together the Cholula, parsley, butter, lemon juice, and garlic.

4. 4

   Grill the drumettes over direct heat, flipping and rotating as needed for even cooking, until nicely charred on all sides, 5 to 7 minutes. Move the drumettes to indirect heat, close the grill, and continue to cook, turning the drumettes often (and closing the grill lid in between), until cooked through and the juices run clear (if you're uncertain, cut into one to check), 20 to 25 minutes.

5. 5

   Place the hot drumettes in the bowl with the Cholula butter, toss vigorously until well coated, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.